September 6, 2016 by dgarnett2013
Poached peaches: A Yeat at Otter Farm by Mark Diacono
Serves 4 – 6
- 1 kg peaches (about 6 large or 10-12 small fruit)
- About 800ml water
- 400ml white wine
- 500g sugar
- 1 vanilla pod, split lengthways
- zest of 1 unwaxed lemon, in strops
- A couple of large sprigs of mint
- 6 – 12 cloves (1 per peach)
Cut a shallow cross in the base of each peach and push a clove into the skin of each one.
Put the water, wine and sugar in a large pan and bring slowly to a simmer, stirring to dissolve the sugar.
Add the vanilla, lemon zest and mint.
Lower the peaches into the pan and add a little extra water if necessary, to ensure they are just covered.
To help keep the peaches submerged, lay a cartouche over the surface (a pieces of baking parchment a little larger than the diameter of the pan with a small hole cut in the centre to allow steam to escape).
Bring slowly to a simmer and cook at a gently simmer for 7-15 mins, depending on the ripeness of the peaches.
Lift the peaches out with a slotted spoon and allow them to cool a little.
Peel each fruit (the cross in the base of each makes this easy), discard the cloves and return the peaches to the liquor.
Serve the peaches warm or cold with a little of the poaching liquor.
To make into sorbet:
Refrigerate peaches and liquor overnight.
The next day, drain, halve and stone the peaches, then blitz to a puree in a food processor.
Pass the puree though a sieve to remove any bits of skin and mint stalk.
Churn in an ice-cream maker, then freeze.
NOTE: the left over liquor makes VERY GOOD jelly. Set with raspberries. (Use 500ml liquid and 5 sheets of gelatine).
Eaten the day Rose and Charlie dressed up as super-sleuths.